Lemon Olive Oil Cake

Cake Batter

2 cups sugar
1 cup Lemon infused Olive Oil

3 eggs

1 cup mascopone cheese

1 cup buttermilk 

1 tablespoon lemon zest (about 1 large lemon zest)

1 1/2 teaspoon mexican vanilla exctract

1 teaspoon lemon juice

3 cups gluten free cake flour (all purpose will work as well)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2/3 teaspoon salt

In a large mixing bowl sift together all the dry ingredients. In a separate mixing bowl whisk together all the wet ingredients and the lemon zest. Slowly incorporate the wet ingredients into the dry ingredients. Add the batter to a well oiled 9 inch baking pan and bake at 350 degrees for 30-35 minutes. 

Sugar Lemon Peel

3 Lemons

1/4 cup sugar

Zest all three lemons and mix with sugar.

To serve the cake use a plate to invert the cake and remove it from the baking pan. Sift confection sugar over the top and add the sugar lemon peel to the top.